13 September 2011

Mrs. Philip Martineau, sometimes known as Alice, wrote several cookbooks and a gardening tome or two or three.Caviare to Candy features recipes for small households from all parts of the world. This particular “new” edition Mrs. Martineau notes:

“…there are fashions in cookery as in all things and “Caviare to Candy” must be kept up to date.Readers have urged me to give more French dishes while some have said…I should tell them how to make and omelette, and how to prevent Brussels sprouts looking brown instead of green!

So here is good eating to you all, good appetite and a cook good enough to like experimenting.”

Caviare to Candy was updated in1933.Mrs. Martineau suggests Welsh Rarebit as a savory, but interestedly, with all the lovely hard English cheddar, she suggests Kraft cheese.

She laments the poor soul who lives in a small flat and thus, has very little room to hang game.

Since the poor old cook in one’s employ has rarely eaten in the finer restaurants.How Mrs. Martineau asks:

“…can one expect one’s cook to invent such a sauce as current jelly beaten into horseradish cream to eat with saddle of mutton – or to stuff French prunes with chutney as an alternative?”

I am definitely explaining to my cooks that she should add current jelly to the horseradish cream.

I keep coming back to this economical and emergency recipe.

Poached Eggs with Sweet Corn

A dish for an emergency

Make a white sauce of half a tin of sweet corn, butter and a spoon of milk or cream, pepper and salt.

Heap up and pour over the poached eggs, and garnish with tiny strips of fried bacon.

3 comments:

This is a tough one to fine. The copy I have is a mess! But it took me years just to find a copy at all. Her other books(More Caviare to Candy and Cantaloup to Cabbage) are a bit easier to find. She is listed as "Alice" and "Mrs. Philip" Martineau, further complicated by the fact that there is a pop singer named "Alice Martineau."If I run across a copy for sale, I will let you know!

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Cookbook Notes

Recipes come directly from the listed cookbooks. We impose no uniform standards upon them. That is why you find omelettes and omelets, cups and liters and other peculiarities in the text. And I'm a bit dyslexic, so my personal spelling can be a tad idiosyncratic on its own.

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